Mar 8, 2013

It's a cold snowy March day, perfect for this soup! Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!

I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.

In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.

Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

I found you through Pinterest and I'm SO glad I did! Lots of your recipes are paleo-friendly, or easy enough to make paleo...everything looks soo delicious and I just pinned a bunch of things I can't wait to make!!

I have cooked corned beef and cabbage in a pressure cooker before and it came out great. How could this recipe be tweaked for that? Maybe do the corned beef first, shred it and then add the other ingredients and simmer x-amount of time?

Hmmm... I would love to do this meal but I'm concerned about the amount of sodium because I have high blood pressure. What kind of subsititions do your recommend to cut down on the sodium amount? I love your site & love using your recipes since I am trying to lose weight & be healthy. Thanks! :-)

The sodium is high because of the corned beef. I find some brands are saltier than others. What you could do is cook the corned beef first, then toss the water and make the soup with a low sodium broth. Otherwise, you could just use brisket and add your own peppercorns and bay leaves to season it yourself.

Hi Gina,here in Cork in Ireland we have a dish known as bodice and cabbage.Bodice is bought in sheets[i think they're like ribs] and boiled like bacon[ham not rashers of bacon].We usually throw turnip carrot and cabbage into the pot with the bodice for the last 20 mins or so.It's absolutely delish and the meat can just be sucked off the bone its soooo tender.Of course we serve with good old potatoes [poppies to us in Cork].Don't know how good it is for the waistline though!Love the site.

This is exactly what I do the day after our large St. Pats Day Dinner. Everything cut into bite sized pieces and chicken broth added. Simmer for an hour. This soup freezes well...tastes exactly the same as the original corned beef dinner.

Hi Gina,another great recipe, totally trying it this weekend. I just wanted to say too that at this point I've probably made at least a dozen different recipes that you've posted (some have become regular go-to favourites like the chicken enchiladas!). I love your blog and I sincerely appreciate all the time and effort you put into this (and love that you post all the WW points values)! Following you on pinterest now too...:) cara

The seasoning packet is full of hard little spices; peppercorns, mustard seeds, etc. Will those get soft or do I need to worry about breaking a tooth on a peppercorn? Do I put the spices in a cheesecloth pouch and remove it after cooking?

Gina, my soup is simmering right now. I can't wait for dinner! We've made at least 20 of your recipes and there hasn't been a single one that was "just ok". Everything has been fantastic, so full of flavor. Everytime I try a new recipe and my husband loves it he asks if it was from SkinnyTaste....and it usually is! Thanks!

Reporting back with results of converting this to pressure cooker. I followed Gina's instructions through putting the corned beef into the pressure cooker (sauteed the veggies in there) and added enough water to cover. Brought to pressure and cooked for 50 minutes. Natural release then topped with cabbage and potato and brought back to pressure then turned heat off and let it natural release. I took the corned beef out and measured out 9 oz, shredded it and then put it back in. I added more water to make it soup. It is delicious! The only thing I would have done differently is to pull the corned beef out and measure and shred BEFORE adding the cabbage but that's because it was just messy.

This was awesome. My deli was all sold out of uncooked corned beef, so I ended up with a thick slice of corned beef sandwich meat. I cubed it and added it to the pot at the same time as the potatoes. I will definitely make this as a traditional meal for our St. Patrick's Day celebration.

Okay I made this dish tonight. I used red cabbage instead of green and green onion since I could not find leeks (darn). I started out in a pot until I had to suddenly leave; therefore, I transferred everythinginto the crock pot and let it cook for 6 hours (very tender). This has my whole house smelling delicious...cannot wait to taste it...I will post the results soon from my favorite critics (fiance and kiddo)...

I made this last night. This is so delicious. I made this exactly as your recipe says. So good. Thanks! My husband and I loved it! I have pictures here: http://pictureamealaday.blogspot.com/2012/12/corned-beef-soup.html

I am making this right now with few adjustments. We are a family of eight so we have to add more ingredients. Even though we have this big family I still did not have a big enough pot. So,I followed the directions but put everything in a roaster oven on 400degrees. Do you think it will be okay? We love your website.

Thought my family would like this so I gave it a try. Just one variation though. Went to buy a brisket but it wasn't in the budget this week but I had some sliced corned beef from the deli in the freezer. I followed all the directions besides those for cooking the brisket and just added the deli slices and a few caraway seeds at the end. My son who hardly eats anything had it for dinner and then again for lunch the next day (he hates leftovers.) This is definitely going into our monthy rotation.

This is delicious--the great flavor of corned beef but a much lighter (and yet still completely satisfying) presentation. Yum! My husband really liked it, and it fits nicely into our efforts to lighten up our dinners.

Ironic you should re-post this! I just made it Saturday for the first time. It turned out well and my family enjoyed the twist on this st. patrick's day staple. I'm still making the classic dish this coming weekend and have to serve it with your horseradish sauce. It made the meal last year. Thanks for the all the good eats Gina!

Do your European dwellers have any clues on where to purchase Corned Beef Brisket?..I have only found an extremely fat-laden canned facsimile in the anglophone market...and it's rather pricey in addition to being quite tasteless...Thoughts gentle readers?

I would simply LOVE to make this for my daughter on St. Patrick's Day!

Hi Gina, Another great recipe. I am going to take a short cut and do it in the pressure cooker. I can hardly wait. Gonna do it next week because I already made Chicken with Wild Rice soup for this week. 3 points and worth every bite.

This looks delicious - especially right now on a dreary rainy day! I'll be making it this weekend but I plan to amp up the veggie quotient by adding Tuscan kale. I will hopefully write about my success, and link the original recipe back your great site.

Oh my goodness- this is amazing! I made this last night, the only change being that I omitted the carrots because I don't like them, so I added an extra bell pepper to make up for it. Enormous portions too, and for less than 300 calories. This is going into regular rotation in my life!

Made this today and I love it. Everything recipe I have made has been so amazing. I was in a rut from eating the same things everyday but this site has brought me out of it and made it so much easier to stay on track.

This is in the last 30-minutes of cooking and the house smells so good! We're all hungry waiting for it to finish cooking. I did end up mincing the garlic rather than just putting the cloves in whole. Hope it's not too garlicky. :)

Great recipe!!! I changed it a little bit - adding some butternut squash and a turnip to mimic the colors of the veggies already going on in the stew. Was amazing flavor. So nice and rich and the broth was so flavorful with no chicken stock or anything just water and cooking the veggies - super impressed! I wrote about it and gave you the credit for the original recipe :) I did a much bigger amount of meat also so I could use the leftovers for other yummy meals. http://noreservations4lunchdinner.blogspot.com/2013/03/2-for-1-grilled-cheese-corned-beef.html

G'day! As a friendly follow up, I made an adapted version of your soup yesterday, true!Hubby gave it two thumbs up and even sneaked in another veggie or two...should you like to pop over to Twitter, you can have a photo view! Thank you! As it REALLY is terrific!Cheers! Joanne

I made this and we just loved it. To save time, I used a bag of pre-shredded cabbage and carrots, and I bought lean corned beef that was already cooked at the deli. I also wanted more broth, so I added some chicken stock. Very easy to make, and it's a very tasty soup!

Hey gina, I make so many of your great recipes. For this one however, are there any substitutions you would recommend for the cabbage? I used to love it until I became lactose intolerant and had to stop eating cruciferous vegetables. :(

I was wondering about the salt, would rinsing the meat help and then when making it, doesn't cooking a potato remove the salt? Could you cook a whole potato and then remove it and toss it to help remove the salt? Leaving it whole would let you know which tatie to toss. Maybe ven a couple of potatoes during the cooking time of the meat? Just curious.

Gina,Made this for St Patrick's Day and brought some in to work in a crock pot. Was a big success. Didn't have any leaks so I used green onions. The leeks would probably add more flavor. My broth needed a little more flavor so I added 1 beef bullion cube which probably blew all the healthy part of this recipe but really made a difference to me. As always, your recipes are the go to place to go for my meals at home.

Just finished making this. I used leftovers from st paddys say (let me tell you, corning a beef from scratch really makes you a hero to your Irish husband!) since my meat and veggies were pre-cooked, I didn't cook them so long. You do need a little salt if using meat already cooked. I added a tiny squirt of yellow mustard since that's such a classic taste with corned beef. It was just a hint to make you go hmm what is that!

thank you so much for sharing this recipe!! I made it for my husband and myself. It was excellent!!! I froze the leftovers in single servings so whenever I want some soup I can defrost what I want without any waste.

Gina, could you make this with red cabbage? I have two heads from my farm box. I LOVE corned beef and cabbage (I AM Irish after all!!) but have never tried with red. I did try red in a soup once, and it was a LOT tougher than green, I found. So if I do use red, would you suggest any cooking alterations??